Flat out SMOKIN

[john a]

Looking mighty fine Bill. Danged Wal Mart here only has enhanced meats, have to go to Sam's. Doesn't the foil interfere with air circulation around the brisket?

 

[Bill The Grill Guy]

Looking mighty fine Bill. Danged Wal Mart here only has enhanced meats, have to go to Sam's. Doesn't the foil interfere with air circulation around the brisket?

Nope, I put the fat cap down. With the reverse flow the smoke travels over the top and gives it a perty smoke ring.

 

[Captain Morgan]

makes sense.....just form a little foil tray with 2 or 3 inches of room from
the sides of the brisket, and smoke will hit the sides too.....great idea.

 

[woodman3222]

Sams Club here had brisket flat for $3.49 a pound. First I had seen them in about 3 months. never had seen it that high of price. I passed on them.

 

[dmtky]

really good lookin briskeit Bill, did you wrap it at all or jusy lay it on the foil?, I've had problem with the bottom getting stringy and not wanting to cut good when I foil one.

 

[Bill The Grill Guy]

really good lookin briskeit Bill, did you wrap it at all or jusy lay it on the foil?, I've had problem with the bottom getting stringy and not wanting to cut good when I foil one.

I get a lot of ribbing around here for my brisket method. There is even an interview somewhere that covers brisket and foiling or not. I foil at 170* and bring it up to 190* and let it rest. Hey, all I know is the judges seem to like it.

 

[Green Hornet]

Can't argue with success!
Looks great Bill! :P

 

[Gary in VA]

really good lookin briskeit Bill, did you wrap it at all or jusy lay it on the foil?, I've had problem with the bottom getting stringy and not wanting to cut good when I foil one.

I get a lot of ribbing around here for my brisket method. There is even an interview somewhere that covers brisket and foiling or not. I foil at 170* and bring it up to 190* and let it rest. Hey, all I know is the judges seem to like it.

Oh lord... :roll: not this again... that was like 5 years ago